Southwest Appetizer Cheesecake
  • 2/3 cup finely crushed tortilla chips

  • 2 tablespoons butter, melted

  • 1 cup cottage cheese

  • 3 pkgs. (8 oz. each) cream cheese, softened
4 eggs

  • 10 ounces shredded sharp Cheddar cheese

  • 1 can (4 oz.) chopped green chilies, drained

  • 1 container (8 oz.) sour cream

  • 1 container (8 oz.) jalapeno cheddar gourmet dip

  • 1 package taco seasoning, optional

  • 1 cup chopped tomatoes
1/2 cup chopped green onions

  • 1/4 cup pitted ripe olive slices
  1. Preheat oven to 325ºF. Combine the tortilla chips and butter and press in the bottom of a 9-inch springform pan. Bake for 15 minutes. Meanwhile, place the cottage cheese in a blender or food processor. Cover and process on high speed until smooth. In the large bowl of an electric mixer, combine the cottage cheese and cream cheese, mixing at medium speed until well blended. Add the eggs, one at a time, mixing well after each addition. Blend in the Cheddar cheese and chilies. Pour the mixture over the baked crust. Return the pan to the oven and bake for 1 hour. Combine the sour cream and dip; mix thoroughly. Spread mixture over the hot cheesecake; return to the oven and continue baking for 10 minutes. Remove from the oven and let cool slightly. Loosen the cake from the rim of the pan; cool completely before removing the rim. Refrigerate the cheesecake until ready to serve. Top with the tomatoes, green onions and olives before serving. If you want it spicy then add taco seasoning to mixture before pouring over crust.